Tomato Soup with Chickpeas

For the tomato soup, pluck the basil leaves, saving a few for decoration, and finely chop the rest. Chop the onions and sauté in olive oil until translucent.

Add tomatoes in pieces, vegetable soup, tomato paste and sugar and simmer for about 10 minutes. Puree and season with salt and pepper.

Add chickpeas and bring to a boil again. Stir in basil and serve decorated with the leaves.

Preparation Tip:

The tomato soup tastes especially good sprinkled with Parmesan flakes. With bread, the tomato soup is enough for 2 people as a main course.

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